"Satchmo," is a collaboration between Smuttynose and Portsmouth's Black Trumpet Bistro. It's also a collaboration between two fungi, brewer's yeast (sacchromyces cerevisiae) and black trumpet mushrooms (craterellus cornucopioides).

Reviews by VelvetExtract:

A-Pours a very dark brown with a slowly receding cap of silky froth. The head is a pale tan hue and it leaves rocky lacing scars along my glass.

S-nose is very interesting. I immediately pick up the repercussions of this beer's time spent in red wine barrels. I also get a tangy, earthy, sour-cheesy aroma that must have something to do with the mushrooms. The Base beer is overshadowed. Makes me crinkle up my nostrils after every whiff. Do I like it? I'm not sure.

T-The Porter base is much clearer here. Light roast and some chalkiness. Light acidity and fruit that I attribute to the wine barrel. The mushrooms influence the finish. I taste a genuine, fleshy earthiness that must be the mushroom's doing. A little bit of milk chocolate. Some soggy oakiness.

M-Silky feel with a light body and soft carbonation. The flavors don't linger for very long. Has a savory feel to it.

O-Mushroom beer...now I can check that off the list. The nose was far more outlandish than the flavor. It piqued my interest because of its backstory but it lacks a bit of substance beyond that. To its credit, it gets more intense as it warms. (1,128 characters)

S - Scents of roasted malt and cocoa are present. also a funky earthy smell. Smells like a fresh garden.

T - The taste also has this earthy component. I have to think this is where the mushrooms are factored in. It is an acquired taste, but actually I have more of an issue with the drop off in the malt flavor and the watery flavor. A little acidic burn at the back end of the taste.

M - Too thin and watery for me. Kinda surprised isnce I like the baltic porter so much. No carbonation of note; just feels diluted.

O - It is a curiosity beer, but not one of Smutty's best, and really an average at best porter. (721 characters)

On-tap 8/5/2014 at Track 84 in Warwick, RI, served in a US tumbler pint glass.

A: The beer is a deep dark brown color, with a short off-white head that fades slowly and leaves a thin lace on the glass.

S: The aroma contains roasted malts, coffee, chocolate and a touch of hops.

T: The taste starts out with rich flavors of black coffee and milk chocolate followed by a hearty roasted malt character. I’m not sure if I’m supposed to taste the mushrooms but I did not detect them at all. The hops presence is mild but complementary and brings a good balance. The after-taste is slightly sweet.

Taste more baltic porter like, light earthy bitterness, dark malts, cocoa, black patent, hint if spices, weird herbal earthy flavor that must be the mushrooms, actually the more I sip it the more I get a slight earthy juicy like taste that is like the water that comes out of a portabello mushroom, herbal bitterness, nutty, caramel, light spicy hops hint of oak. A hint of earthy herbal spicy hops round off as it finishes with more earthy flavors, a bit drier, and some malts.

Mouth is a bit lighter than I expected, but decent carb.

Overall not bad, an interesting beer to try but not something I would buy more than once or twice. (837 characters)

Moderate head. Leaves some spots. The liquid is dark brown but the light does pass on the edge c

Baker's chocolate aroma. Absolutely no sweetness to the nose. A bit chalky.

Dry and watery are my first two impressions. The malt has elements of coffee and powdered cocoa. The aftertaste reminds me of burnt toast. Low carbonation which probably helps the thin body. (366 characters)

The beer pours a deep, dark brown with a head of creamy bubbles that hint at sand-dune tan in color. The head dwindles to a fluffy scrim above the glass, leaving a thin, slightly drizzly string of lacing. In body the beer is dark and impenetrable to the eye, though it does show hints of dark maroon when held to the light. On the nose, the beer smells earthy, yet sweet. There is a lingering hint of rich, jammy strawberry beneath everything else, which must be due to the barrel treatment. Wet moss and fungal mushroom definitely dance as delicate scents on the nose, too. This is not an in-your-face scented beer, but is delicate and aromatic in a way that makes me think it would be perfect for food. On the tongue, the beer tastes roasty bitter with a bready/earthy sweetness. Very subtle tannic bitters dry out the finish. Beneath everything else, you can pick out faint hints of the fruity strawberry from the nose, but I may be stretching it to mention the taste. In flavor, the beer tastes of sweet, dark fruit coffee with an earthy, fungal must. The coffee roast tingles in the back and turns more towards a French roast, which is great. The finish is dry, earthy, and still carries a slight musty hint. The jammy strawberry flavors build in the mouth as you drink, and the beer opens up. In the mouth, the beer feels on the light side of medium with a soft carbonation that allows for a nice fluff to the tongue. The mouthfeel is a touch thin and watery for the style, and is really my only complaint for the beer. Even being watery however, it allows the beer to superbly pair with foods. Overall this beer is delicate and fantastically flavorful, with superb delicacies and unique quirks. This is a beer to make again, and bring out for beer dinners. I’d love to see what Evan Mallet can do with a pairing dinner with this. (1,838 characters)